Sure I can share!
I brewed three recipes from the
Brewing Nordic blog: Rongoteus (the author calls it a Dubbel-like beer), Rye Porter and Sahti.
There's many sources on Sahti in the interwebz but that one seems to be the only one that
considers Kveik a legit yeast strain for making Sahti. I think it actually isn't (as the traditional Sahti bread yeast is POF+ to begin with, while the Kveik strains aren't), but whatever, a Sahti grist fermented with a Kveik yeast just blew my mind. (To be more exact, I brewed several my own takes on Sahti with different Kveik strains and kinds of Dark Rye: I followed Mika's recipes from his blog and from his book
Viking Age Brew and changed the process, as I had brewed several true raw Sahtis before and never cared for the unboiled beer's green & boozy twang and its poor storage ability, so I combined the Sahti grist and the Kveik process, and the results far surpassed all my expectations).
My favourite of those recipes is Rongoteus. I definitely recommend it to anyone who's into stronger, sweeter and fuller beers as I am. As well as to those unsure what to brew with their Kveik yeast. Rongoteus is an amazing beer and it doesn't need any exotic malts.
The mysterious Finnish Kaljamallas Rye malt that's required in some recipes, could be substituted either by [almiost equally unobtainable] Baltic/Swedish/Soviet Fermented Rye Malt or by Home-toasted Rye malt. I tried both, toasting my Rye following
Mika's instructions, and I can say it's quite close to the Fermented Rye (and probably to the genuine Kaljamallas) and is a great beer ingredient in its own right.